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The Wine
This wine has become the benchmark for the appellation, a seamless blend of Frappato’s lifted red fruit blended with Nero d’Avola’s darker structure. Like chocolate and peanut butter, these two great wines are proved to be better when blended together!
The Frappato brings brightness and perfume, while Nero d’Avola adds depth, grip, and a savory undertone. Fermentation in concrete preserves clarity, and aging in large neutral botti (huge wooden casks) keeps the wine transparent rather than woody. The palate is vibrant, medium‑bodied, and quietly mineral, with a long finish that blends red fruit, spice, and a gentle sandy texture that’s unmistakably Vittoria.
This vintage is especially pure and aromatic, showing cherry, raspberry, blood orange, and a subtle earthy‑spicy note that comes from the region’s mix of red sands, limestone, and ancient marine soils.
Pairings: Perfect with roast chicken, pork, tomato‑based pasta, grilled vegetables, and aged sheep’s milk cheeses. The wine’s mix of freshness and structure makes it one of Sicily’s most versatile food wines.
The Winery
COS is one of Sicily’s most influential estates, founded by three friends in the early 1980s (who were, at the time, the youngest winemakers in Italy - the name is the first letter of their last names) and now known for organic farming, amphora experimentation, and a deep commitment to expressing Vittoria’s terroir.
Their vineyards sit on the region’s characteristic red sands over limestone - soils that give Cerasuolo di Vittoria its brightness, finesse, and gentle tannic frame. The cellar approach is minimal: native yeasts, concrete, large neutral wood, and a philosophy centered on balance and transparency.
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